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Guajillo Chile Brisket

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Post Fri Jun 13, 2014 5:37 pm
scorched_porch User avatar
well done
well done

Posts: 407
Location: Redwood City, California

So, I stumbled across an old recipe I had messed around with for a killer spice paste. I usually put it on lamb shoulder. I wanted to do a brisket tomorrow and thought - why not smear this stuff on it? It gets its dark red color from the dried gaujillo and pasilla chiles. This stuff smells of old Mexico - Cinnamon, cloves, allspice, garlic, chiles oregano and onions. I couldn't resist trying it on my brisket. And since I love to share, here it is:

6 TBS White Vinegar
2 TBS fresh squeezed lime juice
1 Tsp Kosher Salt
1/2 Tsp Dried Oregano
1/2 Tsp Ground Cinnamon
4 dried Guajillo and 2 Pasilla chiles (or a couple dried chipotles work too), stems and seeds removed - torn in piece
5 Cloves Garlic, rough choppped
2 whole cloves
2 whole allspice berries
1/2 Small onion, rough chopped

Dump the works in a food processor and blend it to a paste. Makes about a cup or so. It will smell incredible and be messy as heck. Here's what it looks like.

Image

I smeared it all over a brisket (Whole Foods, trimmed to a quarter inch of fat, about 5 pounds) wrapped it in plastic wrap and stuck it in the fridge (on a sheet pan - lest I get the stuff all over the fridge and get murdered by my wife). Tomorrow it goes on the WSM, will post an update with the pictures. I'm hoping this comes out as good as it looks... Wish me luck!

Image
Last edited by scorched_porch on Sat Jun 14, 2014 2:01 am, edited 1 time in total.
36" Argentine Grill
WSM 22.5, Pit Barrel Cooker
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Post Fri Jun 13, 2014 6:15 pm
BBcue-Z well done
well done

Posts: 3045
Location: Atlanta-GA
It looks and sounds great!!!
I'm sure it'll be amazing. Can't wait to see the final results :)
Good luck my friend :)
Image

Post Fri Jun 13, 2014 8:55 pm
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7504
Location: Stoughton, WI
"Vivid" is the word that comes to mind! Looks like it's going to have plenty of flavor, Scorch...good luck!

Post Sat Jun 14, 2014 12:51 pm
scorched_porch User avatar
well done
well done

Posts: 407
Location: Redwood City, California

9:48 PST. Fire is lit.
Pit Target: 210, Current: 1
Beer target: 4, Current: 1 (I know it's early, but the BBQ gods are offended if I light the fire empty handed)
36" Argentine Grill
WSM 22.5, Pit Barrel Cooker
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Post Sat Jun 14, 2014 1:34 pm
scorched_porch User avatar
well done
well done

Posts: 407
Location: Redwood City, California

10:31 PST, meat on, oak chunks, vents at 50%
Pit target: 210, current 220
Beer target: 4, current 1
36" Argentine Grill
WSM 22.5, Pit Barrel Cooker
Weber Performer
http://thequinchoproject.wordpress.com/

Post Sat Jun 14, 2014 2:49 pm
scorched_porch User avatar
well done
well done

Posts: 407
Location: Redwood City, California

11:47 PST, Add 12 briquettes, vents at 30%
Pit target: 210, current +-210
Beer target: 4, current 2
36" Argentine Grill
WSM 22.5, Pit Barrel Cooker
Weber Performer
http://thequinchoproject.wordpress.com/

Post Sat Jun 14, 2014 5:20 pm
scorched_porch User avatar
well done
well done

Posts: 407
Location: Redwood City, California

1:56 PST, Add oak chunks, add a dozen briquettes vents at 30%
Pit target: 210, current 210
Beer target: 4, current 2 (Need to catch up here)
36" Argentine Grill
WSM 22.5, Pit Barrel Cooker
Weber Performer
http://thequinchoproject.wordpress.com/

Post Sat Jun 14, 2014 6:01 pm
scorched_porch User avatar
well done
well done

Posts: 407
Location: Redwood City, California

2:57 PST. Pit running low, added lit coals - temp spike to 290, emergency vent shut down sequence activated - back under control. 240 and dropping when I just looked.
Pit target: 210, current 240
Beer target: 4, current 2 (slacking)
Meat Target: 190, current 157
36" Argentine Grill
WSM 22.5, Pit Barrel Cooker
Weber Performer
http://thequinchoproject.wordpress.com/

Post Sat Jun 14, 2014 7:29 pm
scorched_porch User avatar
well done
well done

Posts: 407
Location: Redwood City, California

4:28 PST. Meat is slowly coming up to temp. Too slowly for my taste. May have to finish this in the oven... Not abandoning hope yet.
Pit target: 210, current 210
Beer target: 4, current 3
Meat Target: 190, current 165
36" Argentine Grill
WSM 22.5, Pit Barrel Cooker
Weber Performer
http://thequinchoproject.wordpress.com/

Post Sat Jun 14, 2014 7:53 pm
Old Smoker well done
well done

Posts: 1247
Looking to hear and see the results, sounds rather tasty.
22.5 WSM - Chargriller - Traeger Texas
I cook to eat not to compete

Post Sun Jun 15, 2014 2:07 pm
scorched_porch User avatar
well done
well done

Posts: 407
Location: Redwood City, California

Ok! 7:30 PST (Yesterday) - Session Interrupted due to Italy v England (Forza L'Italia!) and Having to go to my wifes parents to visit - but here's the final result.

Pit Target: 210, final temp 210
Beer Target: 4, final count 3 + 1 late afternoon Johnny Walker
Meat Target: 190, Final temp +-195

Not much of a pronounced smoke ring although the smoke flavor was perfect. Sliced thinly across the grain, added a little KC Masterpiece (Thanks Rich Davis!) and pan drippings whisked together. Not as moist as I would have liked, but it was a center cut piece I trimmed down to 1/4 inch of fat cap. I would definitely do this again, but I'd give myself more pit time. Smoking a brisket is not for the casual smoking session - it's pretty intense, so I don't do it often enough!

Happy Fathers day to everyone!

Image
36" Argentine Grill
WSM 22.5, Pit Barrel Cooker
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http://thequinchoproject.wordpress.com/

Post Sun Jun 15, 2014 6:35 pm
d_holck well done
well done

Posts: 843
Location: Illinois
You've convinced me. I need to make another run at doing a brisket. That looks great.
"... mmmmmmm 'bacon'."

CG Outlaw w/SFB
UDS
Old classic Weber Kettle

Post Mon Jun 16, 2014 10:26 am
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7504
Location: Stoughton, WI
Nicely done, Scorch! How full was the drip pan at the end?

Post Mon Jun 16, 2014 10:54 am
Trollby well done
well done

Posts: 1303
Location: MadCity, WI

Been almost two years since I did a Brisket (made corned beef smoked and home-made Pastrami though)

Looking at the awesome job you did makes me want to make one when I get back from Georgia

Post Mon Jun 16, 2014 11:54 am
scorched_porch User avatar
well done
well done

Posts: 407
Location: Redwood City, California

Thanks Guys. @Mr Chicken - Not particularly full - it was the water pan anyhow, but I got a lot of juice out of the pan it rested in.

What I would do different:

1. Use a higher %age of Hickory (I mixed it between Oak and Hickory)
2. Run closer to 225 (I was following Mike Mills' advice- he runs 200-210). Getting the meat to 190 when the pit is 210 is almost like sous vide. Low and slow is one thing, but this just takes to darn long.
3. Depending on how much fat I have, use bacon strips on it to add some.
4. Completely clear the decks of anything pressing (like world cup :) ).
36" Argentine Grill
WSM 22.5, Pit Barrel Cooker
Weber Performer
http://thequinchoproject.wordpress.com/

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